Grilled Bison with Radish Slaw

Instructions

1. 1

   Pat the bison steaks dry with paper towels and let them rest at room temperature for 10 minutes. This helps them cook evenly.

   Tip: Room temperature meat cooks more consistently than cold meat straight from the fridge.

2. 2

   Whisk together 60 ml olive oil, lime juice, minced garlic, and dijon mustard in a bowl. Season with 2 grams of salt and 1 gram of pepper. Toss the sliced radishes and red onion in half of this dressing along with the cilantro.

   Tip: Making the slaw ahead allows flavors to meld while you focus on grilling.

3. 3

   Season both sides of the bison steaks generously with the remaining salt and pepper. Brush lightly with the remaining 20 ml of olive oil.

   Tip: Seasoning just before cooking prevents the salt from drawing out moisture.

4. 4

   Heat your grill to high heat, about 200°C. Place the steaks directly on the grates and cook for 4 to 5 minutes per side for medium rare, depending on thickness. Bison cooks faster than beef, so watch carefully.

   Tip: Let the meat develop a nice crust without moving it around too much.

5. 5

   Remove the steaks from the grill and let them rest for 3 minutes on a clean plate before serving. This keeps the meat juicy.

   Tip: Resting redistributes the juices throughout the meat.

6. 6

   Divide the rested steaks among four plates and top each with a generous portion of the radish slaw. Drizzle any remaining dressing over the top and serve immediately.

   Tip: The warm steak and cool, crisp slaw create a wonderful contrast.